Ultimate Rice Krispie Treat Cheesecake: Nostalgic Dessert Fusion

Melt the unsalted butter in a large pot over medium-low heat until completely liquid. Add the mini marshmallows and stir constantly until they’re fully melted and the mixture is smooth and glossy—about 4-5 minutes.

Remove from heat and immediately add the Rice Krispies cereal, folding gently but thoroughly with a silicone spatula until every piece is coated.

Press about two-thirds of the Rice Krispie mixture firmly into a 9-inch springform pan to create the crust, extending it about 1 inch up the sides. Reserve the remaining mixture for the topping. Allow the crust to cool completely while preparing the filling.

Whip the chilled heavy cream in a cold bowl until stiff peaks form, then set aside. In a separate large bowl, beat the softened cream cheese until completely smooth and free of lumps—this usually takes about 2 minutes.

Add the confectioners’ sugar, Marshmallow Fluff, and vanilla extract to the cream cheese. Beat on medium speed until the mixture is well combined and silky smooth, scraping down the sides of the bowl as needed.

Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the air bubbles that will give your cheesecake its light texture. Continue folding until no white streaks remain.

Pour the cheesecake filling over the cooled Rice Krispie crust, spreading it evenly. Break the reserved Rice Krispie mixture into small clusters and arrange them decoratively around the edges of the cheesecake.

Refrigerate for at least 4 hours or overnight until the cheesecake is completely set. Carefully remove the sides of the springform pan for that perfect presentation.